Sweet mango pickle

Name: Sweet mango pickle
Cuisine: Indian
Ingredients: about ½ teaspoon salt; 1 tablespoon red chilli powder; 1 shallow teaspoon fenugreek seeds; ¾ tablespoon fennel seeds; a small amount of coconut oil; 2 pinches of asafoetida; ½ teaspoon small black mustard seeds; 500 g/1 lb 2 oz pure cane sugar crystals; 500 g/1 lb 2 oz unripe mangoes, peeled and cut into small finger-sized pieces

Preparation info

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

Ingredients

500 g/1 lb 2 oz unripe mangoes, peeled and cut into small finger-sized pieces

Asia
India
Preserve
Vegan
Gluten-free

Method

Mix together all the ingredients except the coconut oil and mustard seeds. Pack tightly into a screw-top jar and shut securely.
Place the jar in a heatproof bowl filled with water and cook gently in the oven for about 1 hour or until the whole thing has taken on a pickle consistency. Alternatively, stand the jar on a trivet in a heavy-based saucepan of water on